Naan is a popular staple often served with Indian meals; it’s perfectly designed for scooping uptick sauces or mopping up the last morsels of flavor. Homemade Naan Bread is fluffy, flavorful, and surprisingly easy to make in your own kitchen. Homemade Naan Bread is perfect as a snack with a pat of butter or as a side for tasty meat meals or with soups!
Ingredients
- 3 tablespoons water, warm
- 1 1/2 teaspoon active dry yeast
- 1 tablespoon plus 1/4 teaspoon granulated sugar, divided
- 1/2 cup whole milk, warmed
- 1/3 cup plain yogurt, room temperature
- 2 tablespoons olive oil
- 1 large egg yolk
- 1 teaspoon salt
- 2 1/4 cups unbleached all-purpose flour, spoon and leveled, divided
Directions
Step 1 –In the bowl of an electric stand mixer beat the warm water, yeast, and 1/4 teaspoon of the sugar.
Step 2 –Let the mixture rest until it becomes frothy, about 5-10 minutes.
Step 3 –Switch the stand mixer to the paddle attachment.
Step 4 –Add in the milk, yogurt, olive oil, egg yolk, remaining 1 tablespoon of the sugar, and the salt.
Step 5 –Stir in about 2/3 of the flour and mix to combine.
Step 6 –Switch the stand mixer to the hook attachment.
Step 7 –Mix in the remaining 1/3 of the flour.
Step 8 –Allow the stand mixer to knead the dough on low speed until the dough pulls away from the sides and is slightly sticky.
Step 9 –Add a few extra tablespoons of flour as needed.
Step 10 –Lightly oil a large mixing bowl.
Step 11 –Transfer the dough contents to the prepared bowl.
Step 12 –Cover the bowl with plastic wrap or aluminum foil and allow the dough to rest and rise until it has doubled in volume, about 1 hour 30 minutes-2 hours.
Step 13 –Gently punch the dough down.
Step 14 –Divide the dough into 6 equal portions.
Step 15 –Round out the edges of each dough portion.
Step 16 –Keep the dough portions covered with greased plastic wrap.
Step 17 –Heat a cast-iron skillet over medium-high heat on the stovetop.
Step 18 –Working one piece of dough at a time, on a lightly floured surface, shape each piece of dough into a flattened teardrop shape. Dip your fingers into water, if needed.
Step 19 –Spritz the tops of the dough with a bit of water or cooking oil.
Step 20 –Place the dough moist side down on the hot cast-iron skillet.
Step 21 –Cook until golden brown spots appear on each side, about 30 seconds per side.
Step 22 –Repeat with the remaining naan, reducing the temperature of the skillet if the naan is browning too quickly.
Step 23 –Serve warm.